Beans

At the Farm, we currently produce green beans and yellow beans.

A touch of history:

Beans form the Phaseolus genus, which belongs to the Fabaceae family. Originally from the new world, green beans had already been grown in Peru and Mexico for severeal thousands of years. In fact, the name came from the Aztec word ayacolt.

In 1542, the botanist Fuchs provided a precise description of the plant. However, for a long time, beans were eaten as seeds, either dried or fresh.

It wasn't until the end of the 18th century that the Italians, who were the first, began to eat the young, tender, still immature bean pods as a fresh vegetable. The "green bean" was born. Many varieties have been created and improved upon since that time.

How is it grown?

Strangely enough, bean cultivation is both simple and complex. It requires fairly simple monitoring and maintenance.

However, at harvest time, surprises due to the climate, the growth of the green bean and the humidity level in the air are factors that need to be managed daily in order to sucessfully grow beans.

Calories:

Fairly low in calories (23 kcal for each 100 g of cooked green beans), it provides a considerable amount of vitamins (in particular vitamin C, provitamin A and vitamin B9 or folic acid), minerals (including calcium and magnesium) and fibre (on average, 2 g of fibre for every 100 g).